Food Engineering Laboratory is a research lab located at Biosystems and Agricultural Engineering DepartmentUniversity of Kentucky with current research focus on extrusion for value-addition, bourbon waste conversion to value-added products, abiotic stress effect on functionality change in food macromolecules and bioactive compound accumulation, non-invasive characterization of foods using hyperspectral imaging and acoustic emission –machine learning approach, and non-thermal processing (pulsed UV light, ultrasonication) of food. Major areas have been categorized below

RESEARCH AREAS

Lab-scale Extruder

Food Process Engineering

Alternative grains and food waste valorization – functional property characterization; novel product development using processes such as extrusion and baking.

Electromagnetic energy application for food product quality improvement: pulsed light for sanitizing produce; low power visible light for improving malting power, etc.

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Non-destructive Methods

Non-destructive (hyperspectral and acoustic emission) methods for food quality assessment, and safety assurance.

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Appropriate Post-Harvest Technology Development

Wind power harnessing for improving drying of grains and other agricultural products; graphic user interphase for computing drying requirement of agricultural products; extrusion process development for making pasta out of cassava flours, etc.

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63

Publications

1518048

USD Grants Received

13

Research Members

TEAM MEMBERS

Principal Investigator

Akinbode A. Adedeji Ph.D., Assistant Professor

Department of Biosystems and Agricultural Engineering

128 CE Barnhart Bldg, Lexington, KY 40546

Office: (859) 218-4355 

Fax: (859) 257-5671

Email: akinbode.adedeji@uky.edu

FELIX AKHARUME: Ph.D Student

Felix Ahkarume

P.h.D Student

Focus: Structural determination, physico-chemical characterization, and molecular dynamic modelling of proso millet storage proteins for enhanced functionality.

Email: Felix.Akharume@uky.edu

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FRANCIS AGBALI: MSc. Grad 2019.

Francis Agbali

MSc. Student

Focus: Design and testing of a wind energy harnessing system for forced convective aeration of grain in low wind speed, warm and humid climates.

Email: Francis.Agbali@uky.edu

Linkedin

JOSEPH WOOMER: MSc. Grad 2016

Joseph Woomer

MSc. Student

Focus: Valorization of proso millet and spent grain for extruded snack development.

Email: Joseph.Woomer@uky.edu

Linkedin

ONGOING RESEARCH WORK

Project Progress Start End
Enhancing Learning Outcomes in Food Engineering and Processing Courses for Non-Engineers Using Student-Centered Approaches. USDA Higher Education Challenge (HEC) Grant.

Client: Dr. Akinbode
Last Updated: September 22, 2019

5%

Jan 15 2019
Dec 23 2022
Spent grain protein value addition

Client: Bababode Kehinde
Last Updated: January 31, 2020

7%

Jan 01 2020
Dec 20 2023
Non-Invasive Detection and Quantification of Gluten Contamination in Grain-Based Foods

Client: Abuchi Okeke
Last Updated: January 31, 2020

73%

May 20 2019
Jun 10 2020
Structural determination, physico-chemical characterization, and molecular dynamic modelling of proso millet storage proteins for enhanced functionality.  

Client: Felix Akharume
Last Updated: August 21, 2019

66%

Dec 17 2017
May 30 2020
Machine Learning and Sensor Data Fusion Approach for Non-destructive Multivariate Classification of Codling Moth Infested Apples. USDA-NIFA Foundational and Applied Science grant

Client: NADER EKRAMIRAD
Last Updated: September 22, 2019

5%

Aug 28 2019
May 25 2022